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Issue 408: Spicy Pepper Steak

Leah Barzel

Adding chili peppers to standard pepper steak kicks it up a notch

Wednesday, January 24, 2018

 Mishpacha-Recipe

Food preparation by Leah Barzel, Food and prop styling by Daniel Lailah, Photography by Amit Farber

Adding chili peppers to standard pepper steak kicks it up a notch. And the gravy is delicious too!

Ingredients

Serves 6

  • • 3 Tbsp oil 
  • • 2 lbs (1 kg) shoulder roast or minute steak cut into strips
  • • 2 onions, sliced
  • • 5 cloves garlic, sliced
  • • ½-1 green chili pepper, chopped
  • • 1 red pepper, cut into strips
  • • 1 yellow pepper, cut into strips
  • • 1 tsp paprika
  • • salt and pepper, to taste
  • • ⅓ cup soy sauce
  • • ⅓ cup wine
  • • ½ cup water


 
Preparation

Heat the oil in a pot. Add the meat and brown on both sides. Remove the meat from the pot and sauté the onion and garlic until translucent. Add the peppers and steam for 3 minutes.

Return the meat to the pot and add seasonings, soy sauce, wine, and water. Bring to a boil. Reduce heat to a simmer and cook for 1½ hours over low heat, until the meat is soft. Serve over white rice or couscous.

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